We roast in small batches to ensure consistent quality with every roast. This allows us to trace and maintain roast consistency, which is particularly important for our wholesale customers. We ensure every batch meets our quality standards by following carefully designed roasting profiles. Hitting precise parameters at certain times during the roasting process. Our founder Dave, along with the team, bring decades of roasting experience into every batch, combining science and sensory to develop the desired flavours. 100% attention is required throughout in order to react as the roasting process progresses. Science of course plays a big part. Controlling the rise and fall in both bean and air temperature, and the atmospheric pressure airflow (PA) is critical. We also measure the total dissolved solids (TDS) using a refractometer to measure light refractions through liquids. Every batch is taste tested by our master roasters using ‘cupping’ to evaluate the aromas and flavours of the freshly roasted coffee when it’s straight off the roaster.